Stuffed Pepper Soup
A quick and hearty soup that tastes like stuffed peppers, perfect for busy weeknights and nutritious enough for the whole family.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey Use turkey or a plant-based alternative for a lighter version.
- 1 medium onion, diced
- 1 bell pepper any color you fancy, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth Chicken broth works too.
- 1 cup cooked rice Quinoa can be used as an alternative.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Optional Toppings
- shredded cheese Choose your favorite type.
- fresh herbs Basil, parsley, or cilantro are great options.
- sour cream For a creamy finish.
Instructions
Preparation
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, and cook until they soften—about 5 minutes.
- Add the ground beef (or turkey) to the pot. Break it up with a spatula and cook until it’s browned and cooked through. Sprinkle in a little salt and pepper.
- Add the minced garlic and sauté for another minute until fragrant.
Cooking
- Toss in the canned diced tomatoes, broth, and Italian seasoning. Bring it all to a gentle simmer.
- Stir in the cooked rice (or quinoa), and let the soup simmer for about 15 minutes.
Serving
- Taste your soup and adjust the seasoning if necessary. Serve the soup into bowls, topping it with shredded cheese or a dollop of sour cream if desired.
Notes
This soup can accommodate extra vegetables like corn, zucchini, or black beans for added nutrition. It holds up well in the fridge for meal prep, lasting about 3-4 days.